1. Clean/Rinse your potatoes 2. Cut them into fries 3. Rinse until water runs clear 4. Cook them in boiling water until your fork punctures it without much effort. The fries still need to retain their shape. Boiling time depends on the potato. Some are more dense than others, requiring a longer boil time. 5. Remove from boiling water and allow to cool. I usually just throw them in some ice water and leave in the fridge for a few minutes. The ice water speeds up this process. 6. Drain the water and dry with paper towels. I usually fold them over 4 times so that it can absorb as much of the water as possible. 7. While your fries are drying up, heat up your oil. 8. Sprinkle the fries with Bicarb/Baking Soda/Baking Powder. 9. Fry and season I know it's lengthy, but it's really good fries and worth the effort
I adore you so much. You seem so humble, kind and gentle to the point where it makes me emotional and I want to hug you lol. There are not many people like you, and your content is always interesting. Never change, Gully.
Soak in ice cold water for 30 minutes. Cook for 5 minutes in boiling water with vinegar. Dry them off. Leave them covered in towel and put it in fridge for 30 minutes. Fry it for 3-4 minutes, when it's done dust them with potato starch, then keep in the ziplock bag and freeze overnight. You can then fry them until nice and brown. I personally add garlic and rosemary when frying it❤
@flippityflop6243it's not about how difficult to count, it's about 'caring' to count😂, who on earth counts such things in a simple,meant to relax, cooking shorts🤣.
Next video: Let's make crispy french fries kulfi, kulfi is basicly like ice cream and it's a very famous frozen desert in Pakistan, you know Saturdays are my cheat days.
Here’s how you make crispy fries kulfi. Kulfi is basically like Ice cream and it’s a very popular dessert in Pakistan and you know Saturdays are my cheat days
Adam ragusea (I know I spelt that wrong, I can feel it) made a video about this but with an oven instead of a fryer (due to it being annoying to use) and they are pretty similar to these.
If you are reading this and don't want to read that is something long just skip this. SOFT/SOGGY FRIES Soft fries these are the most normal but disappointing type of fries this can be easily achieved when the fries are hot and dry in a humid environment which basically means in general space easiest way to prevent this to have your fries as dry as possible. But most of the time you even when that is done the fries are still soggy. That is because the fries are thick and most of the moisture is in that potato. CRUNCHY FRIES No you know what I'm talking about the easiest way to get the fries crunchy is to make them like shown in the video. The basic way in my suggestion is to have fries thin on one side only. But you may also have a way for yourself so it really depends on really depends on preference. This comment is just for the people who want to know how to prevent then from getting or making them soggy. Thank you if anyone read this comment this far. Seems like you want to go deeper😳 This is how to use because 3 consecutive times in a sentence. You can't end a sentence with because because because is a conjunction. 😮 There you go😊
here's how you can make crispy fried rice kulfi kulfi is basically like ice cream and it's a very popular desert in pakistan u know Saturday's are my cheap days 💀
Your fries get crispier the longer you boil(to an extent obviously). When you boil the potatoes, aside from cooking it so they don’t steam as much from the inside out(if you don’t cook before you fry it the steam makes it less crispy), the boiling also beats up the exterior, the more beat up it us the more surface area therefore more crisp. Just don’t make it fall apart(you put the vinegar to make it more structurally secure tho so u should be good)
So the double fry is actually integral to the process. When you freeze after half frying once, you're freezing it after the moisture has been fried out of it, allowing you to freeze any residual moisture in air bubbles that immediately fry out and dont allow for oil to replace it. This way you have long crispy fries. This is why it works with air frying as well, but air frying doesn't coat the outside in oil.
Some things have inferior taste and texture when fresh. French fries are one of them. Cheese and Steak are another (Aged meat for the win. 6 months is my preference for a good prime rib or rib picanha.) Every decent homemade fry recipe calls for washing out the potato starch, drying the potatoes out through centrifugal force or a towel *AND THEN REFRIGERATING OR FREEZING THEM AT LEAST OVERNIGHT.* (The really fancy recipes add the extra step of parboiling or pre-baking the fries before the chilling process.) If that’s the case then what’s the point of making them fresh when pre-diced frozen fries are readily available at every grocery store and often cheaper than fresh potatoes? (I guess it’s useful to know if you already have fresh potatoes or are in an apocalyptic scenario where there’s no frozen fries available to buy.) The food theory is that the temperature differentials (especially when there’s formation of ice crystals) causes the cut potatoes to shrink and grow. This means bigger pores on the texture of the fries which makes it easier to drain out water and also absorb more oil and seasoning. Meaning a crispier and tastier fry.
Here's how you can make a crispy frie kulfi. Kulfi is basically like ice cream, and it is a really popular frozen dessert in Pakistan. You know Saturdays are my cheat days.
